Friday, July 29, 2011
Moroccan lamb with almonds and apricots
This one pot dish was made at my client Anna's house, she suggested I take a photo as it looked so nice in her french pillivuyt casserole dish. I cheated and used a herbies moroccan spice mix, but sometimes make my own spices more like a traditional tagine depending on time. This is a great meal for the family it's economical and can keep in the fridge for several days.
The longer you cook the lamb the more delicious it becomes and as in all the lamb recipes on this recipe blog this is top quality grass fed lamb from my local butcher. The delicate spices and dried fruits make for sweet based meat dish great for winter and building yin energy and strength as it is still so bloody cold!
500g grass fed lamb, you can get chops and dice yourself
1 cup brown lentils
3 cups beef stock
2 carrots, peeled and chopped
2 tablespoons herbies moroccan spice mix
1 brown onion, diced
small amount of ginger grated
1 small sweet potato, skin on and diced into 1cm cubes
handful dried organic apricots (currently I use macro brand - economical!)
handful raw almonds
In a saucepan or casserole dish brown the lamb on all sides and set aside. In the same pot heat a little ghee and saute the brown onion adding the spices and ginger stir around and release the oils, put the lamb back in and add the stock, lentils and carrot, cook on a low heat for 1.5 hours or in the oven on 170 for 1.5 hours, then lastly at the 1.5 hour stage add in the sweet potatoes, apricots and almonds and cook for another 30 minutes. Serve with fresh coriander